Trim fat from pork rost and cut into two or three large chunks.

Add sesame oil to Instant Pot and set to saute. Once it is hot, add pieces of pork, and sear on all sides. Repeat until all pork is seared. Remove pork and set aside on a plate.

Add onions to the pot, and saute until transparent, about five minutes, then add garlic and ginger and saute until fragrant.

Add 3/4 cup water and use a wooden spoon to scrape the bottom of the pot, deglazing the juices. Add remaining Hoisin sauce, fish sauce and sriracha, and swirl together.

Place pork chunks directly in the liquid in the pot, spacing out as well as possible. Secure lid and set the vent to “sealing.” Manually set your instant pot to high pressure cook for 60 minutes.

When time is up, let pressure release manually for 20 minutes, or until pin drops. (Unplug the pot and set the timer for a quicker release.)

Remove pork and shred with two large forks or a knife. Use for tacos, sandwiches or anything else where Asian-inspired pulled pork will be delicious.